Awesome Kale (and Brussles Sprouts) Salad

We only discovered kale a few years ago and I'm also a lover of brussels sprouts, so when someone brought this recipe to a party, I had to track it down. I know sprouts can be polarizing – but even Pepo was shocked to find that he loved them in this salad. 

The original recipe is from Bon Appetit - but I've cut the portions in half because it made so much. Note - you'll have dressing left over. Double bonus since it's very tasty.


Kale and Brussels Sprout Salad
Serves 4

Dressing:
1/4 cup fresh lemon juice
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/2 cup extra-virgin olive oil
1/4 teaspoon kosher salt

Salad:
1 bunch Tuscan kale, center stem discarded
6 ounces brussels sprouts, trimmed and thinly sliced on a mandoline 
1/3 cup almonds, skins coarsely chopped
1/2 cup finely grated Pecorino

Prep the Kale:
Tear the kale into small pieces in a large salad bowl. Sprinkle a generous pinch of kosher salt and 1/2 teaspoon olive oil over the kale, rubbing the salt and oil into the kale with your fingers until the leaves glisten. Set aside while you make the dressing, chop the brussels sprouts and toast the almonds.

Make the dressing:
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon salt and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld (about 10 minutes). Slowly whisk in 1/2 cup of olive oil (reserving 1 tablespoon for later use) into the lemon-juice mixture until everything is well combined and creamy. Season dressing to taste with salt and pepper.

Toast the almonds:
Add the reserved tablespoon of olive oil into a small skillet and heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle them lightly with salt.

Assemble the salad:
Combine shredded brussels sprouts in the bowl with the kale. Add dressing to taste (you'll have extra dressing left over) and toss well to combine. Add cheese, toss again, and taste for seasoning adding salt and pepper as desired. Garnish with the almonds and serve.

Do Ahead: 
Dressing, kale mixture and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature. 

Inspiring words for 2015

I love January. Everything has potential for a fresh start, a do-over, another try. It's an inspiring time of year and I've enjoyed reconnecting with so many of you through this practice of sharing our words and intentions. 2015 is off and running and my word waypoint is feeling g-o-o-d! 

There's a nice balance between action-oriented and quieter choices this year. Remember, it's pretty much never to late to pick your word for the year so don't feel like you're too late!

WORDS of INSPIRATION for 2015

Available as in "being present", but it also includes not over booking myself!

I'm going with results - it’s about getting unstuck, taking action and actually doing the things that are most important. 

In the hectic-ness of everything, somewhere in me is clamoring for a little serenity.

I want to create a better environment in my life to fulfill my own happiness, hobbies, and overall space to recharge. 

Courage! Set a boundary, then go wild within it. Live with the inherent vulnerabilities that having the courage of our convictions invites. Life is too short now to keep my options open. Choose, boldy go, and then face the consequences of mistakes forthrightly.

Loud, Not from a literal sense but more having to do with having an opinion and not being afraid to express oneself. Tall order for an introvert!

I really want to execute in 2015 on my plan to make a career transition to a sustainable/conscious capitalist company (or potentially starting one myself).

Maintenance to me is all the little things in between starting something and finishing something. It’s a commitment. It means having the desire, will and grace to continue doing things when it feels hard, laborious or practically unbearable. It means being in the moment to experience joy when it comes.  

I chose me - putting a priority on taking care of myself so I have space to take care of others.

Other words:

Ignite

Momentum
Shed 

Healing

Progress
Commitment
Patience 

Potency/Acceptance 

Relationships 

Nimble 

Altruistic
Hustle 

Advance 

Harmony

Walk 

Intention 

Choose

Bold

Explore

Persevere

Senses

Hug

Meyer Lemon Meringue Pie

This time of year our tree is overflowing with golden orbs of deliciousness and I'm always looking for ways to use them. So, of course, pie would be on the list. I'm not a baker - but I've decided pie making a good skill to have and I'd like to be better at it. This means I'll have to practice a lot, but that's ok. My friends and neighbors are up for it. 

This recipe is from Chez Panisse Desserts and it's fabulous. Not too sweet, not too tart.

MEYER LEMON MERINGUE PIE

serves 6-8

1 9-inch pie shell (recipe below)

1 1/2 cups tart filling (recipe below)

3 egg whites

1/4 teaspoon cream of tartar

3/8 cup sugar

1/2 teaspoon vanilla extract

Bake the shell in a preheated 375º oven for about 20 minutes, or until set and dry looking on the bottom, then turn the heat down to 350º and continue baking until the crust is golden brown. Cool slightly. Spread the lemon filling in the shell. Bake in the preheated oven for 10-15 minutes or until the filling is just set.

Make the meringue: Warm the egg whites slightly. Beat until frothy, then add the cream of tartar. Beat until they hold rounded peaks and gradually beat in sugar, then the vanilla. Carefully spread the meringue over the lemon filling, and press it against the edges of the pie shell to seal it. Make a pretty design in it with your knife or spatula. Bake at 375º for about 10 minutes, or until the meringue is highly browned. Cool thoroughly, 1 to 2 hours, but do not refrigerate. 

LEMON FILLING

makes enough for 1 9-inch pie

2 meyer lemons

2 eggs

3 egg yolks (reserve whites for the meringue)

6 tablespoons sugar

2 tablespoons milk

3 tablespoons unsalted butter

3 tablespoons salted butter

Grate the peel from the lemons into a small bowl. Juice the lemons and strain the juice into the same bowl, straining out the seeds but forcing as much pulp as possible through the strainer.

Beat the eggs and egg yolks with the sugar in a heavy non-corroding saucepan just until mixed. Add the milk. Stir in the lemon juice (the mixture may look a bit curdled - but not to worry!). Cut the butter in pieces and add to the mixture. Cook over low to medium heat, stirring constantly, until it just coats the spoon and is the thickness of crème anglaise. Let stand 5 minutes to thicken, then whisk slightly to smooth it. 

You can now pour filling into a container to refrigerate (it keeps up to 2 weeks) or pour it into the pre-baked pie shell to make the pie.

PIE CRUST

makes enough for 2 9-inch pie shells

2 cups unbleached all-purpose flour

3/8 teaspoon salt

1/8 teaspoon sugar

5 tablespoons cold salted butter

6 1/2 tablespoons cold unsalted butter

3 tablespoons vegetable shortening

3 tablespoons plus 1 teaspoon ice water

Mix flour, salt and sugar in a bowl. Cut salted butter in pieces and quickly cut them into the flour mixture until it's the texture of cornmeal. Cut in the unsalted butter and the shortening until they are in larger pieces, about 1/8 to 1/4 inch in diameter. This helps to make the dough flaky. Sprinkle in the icewater, tossing the dough lightly with a fork to moisten it evenly. Stir dough with a fork until it has come together in small lumps and there is no dry flour left. 

Divide dough in half and press it into two balls. Be careful not to knead it - just squeeze it together. Wrap tightly in plastic and chill for at least 4 hours before rolling and shaping.

Welcoming 2015 with a word: Waypoint

I always love this time of year as we set intentions and prepare to embrace the new. In that spirit, I'm sharing my word for 2015 a little early this year. 

I'm going with waypoint. 

For centuries before GPS, waypoints such as a rock formations, mountains or other landmarks were used as reference points to make sure you were headed in the right direction. Pretty simple really. You set your waypoint, then sail towards it. There may be several waypoints on any given journey or perhaps one key point on the horizon by which you steer. It’s about where you're headed.

Over the last couple of years, I’ve felt like I’ve meandered a bit -  sometimes aimlessly, sometimes not. Sometimes with awesome results, sometimes not so much. Always with good learning. It’s time to be clear about what I’m doing, why it’s important and where I want to go. 

For me, waypoint is... 

… about moving consciously towards what I want 

           (instead of simply moving away from things to avoid/change)
… in other words, setting goals and moving steadily in their direction 
...making thoughtful, intentional choices
…course correcting as needed, but keeping my eyes on the destination

Sending huge hugs to all of you for a spectacular 2015! I am always so grateful and inspired to hear the words others have chosen. 


In case you're new to this, here's the deal:
It all started nearly 20 years ago at a holiday dinner. We were all sitting around the table lamenting the tradition of New Year's Resolutions. We all had them, or attempted a list, but we never managed to fulfill them and it made us feel bad. So we scrapped the whole idea. Instead, each of us came up with a single word that would set the tone for the year to come. It could be anything, it just had to inspire. The idea is that this is YOUR word for the whole year - a singular rallying cry, intention, reminder, kick in the pants, inspiring thought.... use it however you like. Live it for the year. See how you feel.

This year’s early favorites are:

Hustle

Adventure

Environment

Loud

Balance

Joy

Healing

Serenity

Relationships

Advance

Nimble

Available

Acceptance

Potency
Maintenance

Salted Chocolate Rye Cookies

I've been on a quest for the perfect chewy, dense, chocolatey cookie and I finally found the recipe. This recipe is from Saveur who adapted it from Tartine No. 3. They emphasize rye flour as the secret ingredient for chewiness. I totally agree. It was a little hard to find (Whole Foods had it) but definitely worth seeking out! Note: It's important to work with cold dough so they don't spread too much.

Salted Chocolate Rye Cookies

Makes about 25 cookies

INGREDIENTS

            ¾ cup whole-grain dark rye flour

            1 teaspoon baking powder

            ½ teaspoon kosher salt

            2⅔ cups finely chopped bittersweet chocolate

            4 tablespoons unsalted butter

            4 eggs, at room temperature

            1½ cups light muscovado or light brown sugar

            1 tablespoon vanilla extract

            Maldon salt or fleur de sel, for sprinkling

Whisk flour, baking powder and salt in a bowl; set aside. Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Cook, stirring occasionally, until melted, 5 minutes. Remove bowl from pan; set aside.

Place eggs in the bowl of a stand mixer fitted with a whisk attachment; whip until fluffy. With the motor running, slowly add sugar until eggs have nearly tripled in volume, about 6 minutes. Add reserved chocolate mixture and the vanilla; mix until combined. With the motor running, slowly add dry ingredients until a soft, loose dough forms. Cover dough with plastic wrap; chill 30 minutes.

Heat oven to 350°. Using 2 tablespoons for each, drop cookies onto parchment paper-lined baking sheets, spaced about 2” apart. Sprinkle cookies with Maldon salt or fleur de sel; bake until cookies are puffed, 8-10 minutes.

Pumpkin Tiramisu

I love pumpkin pie at Thanksgiving, but when I saw this recipe for Pumpkin Tiramisu in Food & Wine, I knew the pie might have to sit it out this year. I love anything involving lots and lots of lovely cream and the make ahead option for this was a double bonus. Another good sign? Everyone asked me for the recipe. 

One tip: I misread the recipe and made a happy mistake. Instead of reserving some of the cream to whip separately later, I whipped everything all of it in with the pumpkin. The result was perfectly delicious - and the pumpkin flavor was very mild. Also - this makes a big batch! I could also see cutting the recipe in half to make a smaller batch throughout the year.

Pumpkin Tiramisu

Serves 12

Time: 45 minutes PLUS overnight chilling

One 15-oz can of pumpkin puree

1/2 cup light brown sugar (NOT packed)

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

pinch of freshly grated nutmeg

3/4 cup granulated sugar

1 1/2 cups mascarpone cheese

2 1/2 cups heavy cream

2 cups brewed coffee, cooled

Two 7oz packages dry ladyfingers

Chocolate shavings and candied ginger for garnish

In the bowl of a mixer, gently whisk together the pumpkin puree with the brown sugar, ground ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream (NOTE: this is where I messed up and added all the cream by accident. You'll be fine either way). Beat the pumpkin mixture at medium speed until soft peaks form; do not over beat.

In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it's dissolved. Dip both sides of each ladyfinger in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, or until your dish is nicely full, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight. (Tip: Don't over dip the ladyfingers. They will soak the coffee up quickly and give to much liquid to the finished dessert if you dunk them. A nice dip on each side is all you need.)

I skipped this next part because I had already used all my cream...but I did add the chocolate shavings on top.

In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate (and candied ginger if you like) and serve. 

Make ahead: The tiramisu can be refrigerated for 2 days.

Persimmon and Arugula Salad

Persimmons are one of my favorite fruits, partly because they always remind me of Thanksgiving. Since their season is so short, I always make a point of making this salad as much as possible while they last. The inspiration for this came from one of my favorite restaurants, Kokkari. I'm not sure I captured their original, but the key to the salad is the cheese. Manouri is a milder, sweeter cousin to feta and worth seeking out. If you can't find it, feta will do, but it's not quite the same. A mild farmer's cheese could also work.

Persimmon and Arugula Salad

Several handfuls of arugula (usually 1 per person)

1-3 Fuyu persimmons (they are the flat kind, not pointy)

Handful of roasted walnuts

Wedge of Manouri cheese

Juice and zest of 1 meyer lemon

1 teaspoon honey

extra virgin olive oil

salt and pepper to taste

Peel and slice the persimmons and put them in a salad bowl along with the arugula. Crumble in walnuts as desired.

Zest the lemon. In a smaller bowl, place the lemon zest and juice from 1/2 of the lemon and whisk in 1 teaspoon of honey. Drizzle in olive oil to make the dressing - tasting and adjusting the acid, honey and salt/pepper to your satisfaction. I like the dressing to be just a little on the sweet side, but still a bit zingy.

Dress and toss the salad. Crumble Manouri on top as desired and serve immediately.

Forward Motion

The other day, I came home to find the former owners of our house, Gillian and Rita, parked outside, patiently waiting to see if someone might come home. When they introduced themselves I eagerly invited them in to have a look around. I had met them only once, when we closed on the house, and none of us could believe 10 years had passed! 

Before: decades and many layers of old paints and drips

It's funny how a visit like that can unstick you. Gillian and Rita were very complimentary as they walked from room to room, noticing color choices, how we had laid our our furniture, spaces we had opened up. They were so sweet! But there was something else. Suddenly, I realized - they were pleased because in ten years (10!) some things hadn't changed at all. 

The bookshelves Gillian had built downstairs (which we've been meaning to remove) were still in place. The bathroom's vintage tile (long overdue for a makeover) was still there. And the original kitchen cabinets from 1939, with all their many layers of paint and drips - yup - those were still there too. 

After: It's a whole new day! Clean and crisp. Just how we like it.

Of course, we love things vintage and we have many reasons for keeping some things they way we have. But, we've also been in the process of re-painting our kitchen for months now and haven't been able to finish it. It's like we've been stuck in a foggy maze of complacency.  

Within an hour of their departure though, I had the sander and paint out and was going at it. It felt great! Sometimes the universe gives you a kick in the pants just when you need it most. So here's to you Gillian and Rita. Thanks for that!

Ricotta Ravioli with Tomato Confit

Flat Stanley was in town last week so we were inspired to do something special to celebrate. Naturally this led to food… and pasta. (Duh).

Uncle B had been hankering to make this ravioli recipe for a while and at first I wasn't so into it because it seemed like a lot of work, which is really saying something for those of you who know me.

Let me tell you right now, this is the only ravioli recipe I plan to make for the rest of my life. Worth peeling those tomatoes for!!!

Ricotta Ravioli with Tomato Confit
(Ravioli di ricotta con conserva di pomodoro estivo)
Serves 4-6

1 batch Wet Egg Pasta (below)
6 Italian basil sprigs
6 summer savory of thyme sprigs
2 bay leaves
10-15 Early Girl tomatoes or 40 cherry tomatoes, concassé (peeled) but kept whole
4 cups extra virgin olive oil
2 pounds fresh sheep's milk ricotta
1 1/2 oz Grana Padano, grated (about 2/3 cup)
Freshly ground black pepper, to taste
Freshly ground nutmeg, to taste

Make the pasta dough.

Preheat the over to 250º.

Prepare the tomato concassé:

Put the herbs in a small high sided baking dish and place the tomatoes on top of the bed of herbs. The tomatoes should be tightly packed. Season them with salt and set aside for 20 minutes to allow the salt to be absorbed.

After 20 munites cover the tomatoes with the olive oil and bake for 2 1/2 to 3 hours or until the tomatoes are very soft and tender. Make sure the tomatoes are fully submerged in oil at all times or they can bey out or burn. Add more oil if necessary.

When the pasta dough has rested, prepare the ravioli:

In a medium bowl, combine the ricotta and Grana. Adjust the seasoning with salt, pepper, and nutmeg.

Dot a sheet of pasta with 1 tablespoon-sized portions of the filling, spread evenly every 1/2 inch. Brush the sheets in between the filling with water. Top with another sheet of pasta to cover the filling. Starting at the bottom edge, use your thumb and forefinger to gently pinch out the air moving systematically from left to right working in rows.

Using a fluted edged cutter, cut the ravioli into squares.

Place ravioli on a floured, rimmed baking sheet. Place a clean dish towel on top of the pasta to prevent it from drying.

When the tomatoes are meltingly tender, bring a large pot of cold water to a boil.

Drop the ravioli into boiling salted water and cook, stirring frequently, until the pasta is al dente. Drain the ravioli and transfer them to a bowl. Toss them with 1/4 cups of the tomato conserve oil. Spoon the tomatoes over the ravioli, pressing down on the tomatoes slightly until they release their juices, and drizzle with a little more conserve oil if you like. Serve immediately.

Note: Use the leftover oil (you'll have lots) for a new batch of tomatoes or in everyday cooking to make any soffritto. The tomato oil adds a delicious subtle herb and tomato background in any dish.

Tip on peeling tomatoes:

Bring a pot of water to a boil. Score the bottoms of the tomatoes with an x and core them. Lower a few tomatoes at a time into boiling water. Let the tomatoes cook just long enough for the skins to loosen or blister (about 15-20 seconds or less). Remove them and transfer to an ice-water bath. The skins will now peel off easily with your fingers or a pairing knife.

Wet Egg Pasta:
1 lb. all purpose flour (00)
4 eggs
1/2 teaspoon salt

Weigh the ingredients and sift the flour.

Make a well in the flour. Whisk the eggs in a bowl with the salt and then add the eggs to the well. Gradually incorporate the flour into the liquid by pulling the flour from the sides of the well with a fork and mixing it into the liquid using a circular motion. When the liquid is fully incorporated, keep mixing until the dough forms into a shaggy mass and starts to come together. Form the dough into a ball and knead for about 8 to 10 minutes until is has a uniform color and springs back to the touch. Divide the ball into two equal pieces, roll into balls and wrap them in plastic. Let the pasta dough rest for at least 1 hour to hydrate the dough.

Happy 4th Birthday, Mr. Brown Clown

Last night I went upstairs to find this business - Mr. Otis (aka Handsome, the Oatman, the Brown Clown and just plain O) all sprawled out as he loves to do on the one spot he knows he's not supposed to be. Can you blame him? All those pillows to nest in? All that comfort in one place?

You can see too that he's using all his charm here. Who could resist that face? Batting those honey eyes at me as if to say, "What? I'm just warming up the bed for you. Don't you love me?" 

The answer, of course, is yes. Yes we do. We love you ridiculously O, and we wish you a happy happy 4th birthday. Woof!

Happy 1st Birthday Penny!

Fall is a special time in our family. Between September and November we have four wedding anniversaries and eight birthdays across all of our siblings. Phew! But today is a very special day because Penny (Penelope if we're being proper about it) is one year old today. Could she be any cuter? 

Of course, I had to sew her a couple of dresses to mark the occasion. I made this same pattern for big sister Paloma when she was a wee one so it was fun to continue the tradition. Plus, there was just the perfect amount of extra fabric from Penny's quilt - to make a second dress. What's not to love about pink elephants?